menu headers

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May 15, 1998 Issue  :  Menu Headers

Shades of Gris

The fresh, subtle flavors of Pinot Gris make it indispensable when putting together a spring menu

Posted: May 15, 1998  By Harvey Steiman

March 31, 1998 Issue  :  Menu Headers

Under the Sea

Matching wine with different types of shellfish is a challenge that's worth meeting

Posted: March 31, 1998  By Harvey Steiman

Feb. 28, 1998 Issue  :  Menu Headers

Up to the Minute

It takes only 30 of them to make this satisfying Italian meal, which pairs easily with straightforward wines

Posted: February 28, 1998  By Harvey Steiman

Jan. 31, 1998 Issue  :  Menu Headers

Breaking the Rules

These food and wine matches shouldn't work—but they do

Posted: January 31, 1998  By Harvey Steiman

Dec. 31, 1997 Issue  :  Menu Headers

Bubbling Over

Cooks rightly enthuse about Champagne's versatility, but the trick is to bring out that extra dimension

Posted: December 31, 1997  By Harvey Steiman

Nov. 30, 1997 Issue  :  Menu Headers

Que Syrah, Syrah

What will be the best match for this ebullient grape? A holiday menu full of equally hearty flavors

Posted: November 30, 1997  By Harvey Steiman

Oct. 31, 1997 Issue  :  Menu Headers

Going Native

To pair Nebbiolo with a meal, take a page from the rich gastromony of its home turf in Piedmont

Posted: October 31, 1997  By Harvey Steiman

Sept. 15, 1997 Issue  :  Menu Headers

Marryin' Merlot

It may be the trendy wine to serve, but pairing Merlot with food takes cunning cooking

Posted: September 15, 1997  By Harvey Steiman

July 31, 1997 Issue  :  Menu Headers

Most Likely to Succeed

Chardonnay's popularity makes some people suspicious, but this ultimate food wine works wonders

Posted: July 31, 1997  By Harvey Steiman

June 15, 1997 Issue  :  Menu Headers

Fill in the Blanc

Whether savage or merely saucy, Sauvignon Blanc brings personality to the table

Posted: June 15, 1997  By Harvey Steiman

May 15, 1997 Issue  :  Menu Headers

Flower Power

Don't dismiss Riesling when planning dinner, as the noble grape of Germany produces a wide range of wines that work with food

Posted: May 15, 1997  By Harvey Steiman

April 30, 1997 Issue  :  Menu Headers

A Zinning Strategy

Now that the top Zinfandels are more refined, cooks need to open their minds about matching them with food

Posted: April 30, 1997  By Harvey Steiman

March 31, 1997 Issue  :  Menu Headers

Tuscan Traditions

Sangiovese plays a role in most important Tuscan reds and some California beauties as well

Posted: March 31, 1997  By Harvey Steiman

Feb. 28, 1997 Issue  :  Menu Headers

The Red Grape of Burgundy

Finding the best foods to show off Pinot Noir in all its forms

Posted: February 28, 1997  By Harvey Steiman

Jan. 31, 1997 Issue  :  Menu Headers

Cabernet, Young and Old

The first in a new series of menus devoted to extolling the virtues of individual varietals

Posted: January 31, 1997  By Harvey Steiman

Dec. 15, 1996 Issue  :  Menu Headers

Menu De Noël

A Christmas dinner from Burgundy

Posted: December 15, 1996  By Harvey Steiman

Nov. 30, 1996 Issue  :  Menu Headers

Engineering The Match

Every dish in this menu has two sauces, each designed to show different sides of the matching wine

Posted: November 30, 1996  By Harvey Steiman

Oct. 15, 1996 Issue  :  Menu Headers

Cabbage Soup and Wine? Yes

Cozy up to autumn with a one-pot meal and the perfect wines

Posted: October 15, 1996  By Harvey Steiman

July 31, 1996 Issue  :  Menu Headers

For Your Eyes Only

Tavern on the Green chef Patrick Clark creates a special summer menu

Posted: July 31, 1996  By Harvey Steiman

June 30, 1996 Issue  :  Menu Headers

New Australian Cuisine

Up from Down Under come Asian-flavored dishes that match best with Australia's wines

Posted: June 30, 1996  By Harvey Steiman

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